OK my loves… you know I am always trying to create the next most luscious have-to-have recipe to share with you! My goal is that you are able to make these recipes easily and share them with your loved ones… and have YOU take all the credit! I think it is so important to have success in the kitchen to be inspired to want to explore further! I am hopeful that this blue cheesecake recipe will be one that you will pass on to everyone that you know, and that it will be a recipe you will be able to make and enchant with at any gathering.
I am a crazy person for cheese… namely very odiferous cheeses… the more smelly, oouuuuuuzy and gamey it is, the more Mrs. Tracy Porter is in love with it! Now… blue cheese falls on the quiet side for me… but I adore it in all its various forms. I think blue cheese is an essential ingredient to have in the refrigerator at all times! It is ideal for sprinkling on nearly anything… (don’t get to close to my kitchen, darling, or you too may get sprinkled with some blue cheese!) Well… now let’s get down and dirty… to take blue cheese and cook with it is just the next most obvious place to go… onward! I have developed a lovely succulent blue cheese cake recipe that is to die for… if I do say so myself! Over–the-top decadent… we should all enjoy a bit of decadence now and again! Indulge yourself with this blue cheesecake recipe and do let me know… Do you love the combination of the gingersnap crust with the tang and warmth of the blue cheese…? Did the gingersnap crust even make it into your pan? (Mine barely did…) We prefer these blue cheesecakes served warm and eaten the same day, but… in our home leftovers also have a place in my heart!
(Click here for Tracy Porter’s printable recipe!)
TRACY PORTER PETITE BLUE CHEESECAKES
GINGERSNAP CRUST
3 ounces gingersnap cookies (should equal 3/4 C. of crumbs)
2/3 C. yellow raisins
1/2 C. pecans
3 Tbsp. butter (melted) + 1 Tbsp. to butter muffin cups
BLUE CHEESECAKE
3 ounces blue cheese (crumble by hand)
1-1/2 Tbsp. shallots, finely minced
1-1/2 tsp. balsamic vinegar
12 ounces cream cheese (room temp)
2 eggs
salt and pepper to taste
1/2 tsp. rosemary, finely chopped
3 Tbsp. honey
1/4 C. sour cream
Preheat oven to 325F degrees. Lightly butter each cup of 12 cup mini muffin tin. If your mini muffin pan does NOT have removable bottoms, I would recommend using paper cups in each cup.
Put all gingersnap crust ingredients (except butter) into food processor. Chop until thoroughly mixed and resembles a pasty crumb mixture. Once finely chopped, add in butter and whirl gingersnap crust again until combined. Divide gingersnap crumb mixture equally amongst all mini muffin cups. Press down firmly and bake at 325F for 8 minutes. Reset oven to 300F when the crust is done.
Beat all blue cheesecake ingredients (except eggs) together in mixer. Once all blue cheesecake ingredients are thoroughly combined, add eggs and continue to mix until well blended. Divide the filling amongst the 12 cups; fill about 3/4 full.
Bake for 30 minutes or until mostly set. Look for the cheesecake to have nicely browned edges. They will look puffed up and luscious. Remove cheesecakes from oven and cool for 30 minutes while still in the muffin pan. These are impossibly decadent with a good glass of white wine and a simple, elegant side salad.
